ham bone

1 lb ham, chopped into bite-sized chunks

16 ounces dried great northern beans, soaked overnight, or about 6–8 hours

1 medium onion, diced

2–3 carrots, diced

2 celery stalks, diced

3–4 cloves garlic, minced

2 bay leaves

1 teaspoon white pepper

2 teaspoons fresh thyme, stems removed

8 cups of chicken stock – Learn how to make Chicken Stock in a Slow Cooker

1 tablespoon of brown sugar

1 teaspoon of apple cider vinegar

Soak the beans overnight, or for 6-8 hours. In the morning, drain the beans and rinse thoroughly
Add all of the ingredients to the slow cooker and set to LOW for 10-24 hours; it gets better and better!
Before serving, remove the ham bone. Shred any remaining meat and return it to the soup. Discard the bone. Taste and adjust the salt level. Stir in brown sugar and vinegar.
For thicker soup, take out a cup of beans, smash them, then add them back to the soup